Home Party Dessert Recipe
9/27/2016
White Chocolate Raspberry Creme Brulee Tartlet
(for crust)
3/4 cup all purpose flour
4 t sugar
1/2 t salt
1/4 cup chilled unsalted butter, cut into 1/2" cubes
1 1/2 t minced crystallized ginger
1 T ice water
1 T raspberry preserves, stirred to loosen
(filling)
6 T heavy whipping cream
1 oz. high-quality white chocolate, chopped
2 large egg yolks
1/4 t vanilla extract
2 t sugar
(topping)
fresh raspberries
>how to make<
(for crust)
3/4 cup all purpose flour
4 t sugar
1/2 t salt
1/4 cup chilled unsalted butter, cut into 1/2" cubes
1 1/2 t minced crystallized ginger
1 T ice water
1 T raspberry preserves, stirred to loosen
(filling)
6 T heavy whipping cream
1 oz. high-quality white chocolate, chopped
2 large egg yolks
1/4 t vanilla extract
2 t sugar
(topping)
fresh raspberries
>how to make<
(for crust)
*Blend flour, sugar, and salt in processor.
*Add butter and ginger, using on/off turns, process until mixture resembles coarse meal.
*Add 1 T ice water and blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dray.
*Gather dough into ball, divide in half.
*Flatten each half into disk and wrap in plastic.
*Chill until firm about 1 hour.
*Roll out dough disks on lightly floured surface to 6" rounds.
*Press 1 round into 4 1/2" diameter tartlet pan with removable bottom.
*Trim dough overhang to 1/2", fold in, pressing to form double thick sides.
*Repeat with remaining dough round.
*Pierce over bottom of each crust.
*Cool completely.
*Reduce oven temperature to 350 degrees.
*Preheat oven to 375 degrees.
*Bake crusts until golden, piercing with fork of crusts bubble, about 25 minutes.
*Transfer to rack, immediately spoon 1/2 T preserves over bottom of each crust.
*Cool completely.
*Reduce oven temperature to 350 degrees.
(for filling)
*Bring cream to simmer in heavy medium saucepan.
*Remove from heat, add white chocolate and whisk until melted.
*Whisk egg yolks and vanilla in medium bowl.
*Slowly whisk cream mixture into yolk mixture to blend well.
*Divide custard between crusts.
*Bake tartlets until centers are just set, about 20 minutes
*Cool on rack.
*Chill tartlet overnight.
*Preheat broiler.
*Sprinkle each tartlet with 1 t sugar.
*Broil just until sugar melts and browns, covering crusts with foil to preheat burning, about 2 minutes.
*Refrigerate tartlets until cold, at least 1 hour and up to 3 hours.
*Remove pan sides from tartlets.
*Arrange raspberries around edge of tartlets.
-serves 2-
Note: I adopted this recipe from "bon appetit desserts".
Labels: crème brulee tartlet recipe, tartlet recipe, white chocolate raspberry crème brulee tartlet recipe
9/11/2016
Brazilian Creme Caramel
3/4 cup sugar
3 T water
14 oz. can sweetened condensed milk
1 2/3 cups whole milk
1/2 cup heavy cream
3 large eggs
2 large egg yolks
1 t vanilla extract
>how to make<
3/4 cup sugar
3 T water
14 oz. can sweetened condensed milk
1 2/3 cups whole milk
1/2 cup heavy cream
3 large eggs
2 large egg yolks
1 t vanilla extract
>how to make<
*Preheat the oven to 350 degrees.
*Place the sugar and water in a heavy bottomed saucepan.
*Cook the sugar over high heat without stirring, until it turns into an amber colored caramel, about 5 minutes.
*Pour the caramel into the cake mold and swirl around making sure the caramel evenly covers the whole bottom. (Be advised that the caramel will continue to cook once it is off the heat, so work fast.)
*Mix all the ingredients for the flan in a food processor, until smooth.
*Slowly pour it into the prepared caramel mold.
*Transfer the mold to a large roasting pan and fill the pan with warm water so that it comes halfway up the sides of the mold.
*Place the roasting pan in the center of the oven and bake until the custard is set, 45 to 55 minutes.
*Cool the mold on a wire rack, then refrigerate for at least 4 hours.(It is important to invert the flan only when it is chilled completely, otherwise it might break.)
*Before serving, run a smooth knife around the inside of the mold.
*Place a large rimmed platter on top and, holding the dishes together with both hands, quickly invert the flan onto the platter.
*Hold for a minute to ensure all the caramel drips onto the platter.
-serves 6 to8-
Note: I found this recipe in "The Brazilian Kitchen".
